Japanese-Style "Meat and Potatoes"

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By Kathy Brennan & Caroline Campion

Christopher Testani

This recipe is based on a popular Japanese stewed dish called nikujaga (niku means "meat"; jaga means "potato"), which Kathy's mom often made when she was growing up. It's home cooking at its best, the kind of food you want to eat when you're tired or in a funk or under the weather.

Unlike in America, stewed dishes in Japan tend to be very light and contain only a small amount of liquid, which is more of a flavorful broth than a "sauce." Like most stews, though, it reheats wells and tastes even better when the flavors have had time to meld, so don't hesitate to make it in advance or to double the recipe to ensure leftovers. This is also a good dish for nights when people will be eating dinner at different times; just leave it on the back of the stove and spoon it out when needed. Serve with steamed rice, if you like.

Directions

In a medium saucepan, heat oil over medium-high heat until it shimmers. Add beef and cook, stirring often and breaking up meat, just until it’s no longer pink, about 2 minutes. Add onions, carrots, and ginger and cook, stirring often, for about 2 minutes.

Add wine and briskly simmer, scraping up any caramelized bits from bottom of pan, until almost evaporated. Add potatoes, brown sugar, broth, water, and soy sauce and stir to combine. (The liquid won’t quite cover the solids.) Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, until potatoes and carrots are tender, about 30 minutes. Check seasonings, adding salt if needed. Serve hot or warm, sprinkled with scallions, if you like.